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1
Prepare a medium heat fire (400F) in a wood-fired oven or cooker.
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2
Saute the eggplants in the olive oil in a skillet over medium heat on the stove top, or directly in the wood-fired oven or on the cooker.
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3
Cook for 2 minutes on each side, or until soft.
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4
Set the eggplant aside on paper towels to drain.
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5
Lightly salt both sides.
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6
When there are some hot embers in the fire, place the red peppers, tomatoes, and garlic on the floor of the oven or bottom of the cooker near the embers.
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7
Rotate them frequently as the skins blister and char.
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8
Cook until the skins are fully charred, 5 to 7 minutes for the tomatoes and 10 minutes for the peppers.
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9
Cook the garlic until the skin is slightly charred and the cloves are soft, about 5 to 7 minutes.
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10
In a small bowl, squeeze the roasted garlic cloves out of their skins and mash with a fork to form a paste.
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11
Place the charred tomatoes and peppers in a bowl, cover with plastic wrap, and let sweat for 10 minutes.
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12
Remove the skins from the tomatoes and peppers.
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13
Slice open the peppers, remove the stems and seeds, cut into pieces about the same size as the eggplant, and set aside.
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14
Slice open the tomatoes and remove the seeds with your index finger or by squeezing gently.
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15
Dice the tomatoes and combine with the mashed garlic, herbs, sugar, 1/2 teaspoon salt, and pepper.
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16
Brush a clay casserole with olive oil and dust with a mixture of the bread crumbs and almond meal.
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17
Reserve the rest of the bread-crumb mixture.
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18
Line the casserole with one-third of the tomato mixture, then layer on slices of eggplant, goat cheese, red pepper, and bread-crumb mixture, followed by half of the olives.
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19
Salt and pepper each layer.
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20
Repeat the layers, finishing with the tomato mixture, parsley, and goat cheese.
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21
Whisk the eggs with the yogurt and 1/2 teaspoon salt.
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22
Stir in the saffron liquid and pour the custard over the entire casserole.
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23
Bake for 25 minutes in a wood-fired oven, or until the casserole is bubbly and golden on top.
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24
Remove from the heat and let stand for 10 minutes before cutting into portions and serving.
